> Can you hear that noise? That's the noise of a million Italians crying. Because of you. Learn to make 'mother sauces' straight away guys! They're simple and flavorful.
I'm not Italian, but I'm willing to give the OP the benefit of the doubt in the following way:
Have you ever read a professional cookbook ? I (would like to) think that what the OP was saying is that "hardest" level would equate to professional cookbook instructions.
In other words, if you were to look at a professional recipe for Lasagne, it would simply list "n ml Bechamel" as an ingredient and the recipe would simply state "layer using the Bechamel".
i.e. it would not list out the Bechamel ingredients, and nor would it tell you how to make it. The professional cookbook considers that you are reading a recipe for Lasagne. And that as a professional cook, you already know how to make a Bechamel (or already have some in the fridge from your prep). Professional cookbooks do the same for stocks and other preparations such as crème pat.
Your comment reminds me of this[1] video from sorted food where they make a recipe from an old professional cookbook. Instructions are very high level and without the context of 100 years ago it is difficult to know if they were successful in their creation. More detail recipes or at least pictures alongside might have given some of that context.
> Your comment reminds me of this[1] video from sorted food where they make a recipe from an old professional cookbook. Instructions are very high level
Yes, the modern equivalent book might be (for example) Practical Professional Cookery by Cracknell & Kaufmann. 928 pages of pure text. Not a single illustration or photo.
Its a fabulous reference book. But certainly not for the noob, it requires comfort both in the kitchen and the style of recipe presentation.
The recipes are not quite as extremely terse as those in the 100 year old book. The ingredients are presented with their weights. But the method descriptions remain short and to the point, basically bullet-point one or two phrase statements.
We created Parsnip because we believe that even beginners can cook in this way (i.e. making a plate of scrambled eggs), by first understanding what they have to do and then following high-level instructions using those principles.
Rather than what currently often happens with novice cooks, which is blindly executing an algorithm without knowing what it's doing or why.
I'm not Italian, but I'm willing to give the OP the benefit of the doubt in the following way:
Have you ever read a professional cookbook ? I (would like to) think that what the OP was saying is that "hardest" level would equate to professional cookbook instructions.
In other words, if you were to look at a professional recipe for Lasagne, it would simply list "n ml Bechamel" as an ingredient and the recipe would simply state "layer using the Bechamel".
i.e. it would not list out the Bechamel ingredients, and nor would it tell you how to make it. The professional cookbook considers that you are reading a recipe for Lasagne. And that as a professional cook, you already know how to make a Bechamel (or already have some in the fridge from your prep). Professional cookbooks do the same for stocks and other preparations such as crème pat.